Have you ever been in a health food store or at the Farmer’s Market and been so inspired to use a certain food in a new recipe?!
It’s such a blessing when this happens, and it hit me the other day when I was at my local health food store TERRA.
I was showing my Cook 2 Flourish Cookbook there, and they were giving out free samples of two unique local produce items: cucumelons and ground cherries. As I lingered there amidst all the vibrant foods, God inspired me to make a beautiful salad featuring these local delicacies!
So excited to enjoy this new recipe, I realized this would be a perfect opportunity to utilize the other local goodies I had on hand. As you go to your garden, market or grocery store, take a moment to visualize what vibrant local/seasonal veggies you could arrange on your salad plate!
Here are the 11 produce favorites I used:
patty pan squash
basil, parsley, mint leaves...
red onion, sweet onion or leek
green beans or snap peas (raw)
Kale salad base:
8 cups organic kale, roughly torn
1 Tablespoon lemon juice
2 teaspoons organic miso
1 Tablespoon organic tahini
1 teaspoon Bragg liquid aminos
Simply massage the kale with these dressing ingredients until the kale is wilted and coated well.
Arrange your veggies on top and enjoy!